Burnt End Stew with Flying Fish Oktoberfish Beer

Description: BBQ Guru’s own Pitmaster BBQ Bob has done it again! Combining the flavors and styles of BBQ with some Homestyle Fall recipes. Adding the brisket to this beef stew launched so many flavors, but when you also add in Flying Fishes Oktoberfish Beer, you have the ultimate hit this fall to stay full and warm!

DIRECTIONS

In a Dutch oven over hot charcoal or in your oven set to 350°F pour in the beef stock and beer.

Immediately add herbs as well as onions, garlic and shallots. Then add both the & 7 Bones rub and Moe Cason rub

Allow that to cook for approximately 20 minutes then add butternut squash. Cook for 15 minutes.

Add carrots and cook for another 10 minutes.

Add potatoes and cook for approx. 25 minutes.

Add cubed burnt ends and cook for another 15-20 minutes. Allow broth to thicken. You shouldn’t need a thicken but if you do spoon out some broth into a bowl and add flour. Wisk to remove any lumps and add back to the stew.

BBQ Guru’s own Pitmaster BBQ Bob has done it again! Combining the flavors and styles of BBQ with some Homestyle Fall recipes. Adding the brisket to this beef stew launched so many flavors, but when you also add in Flying Fishes Oktoberfish Beer, you have the ultimate hit this fall to stay full and warm!

In a Dutch oven over hot charcoal or in your oven set to 350°F pour in the beef stock and beer.

Immediately add herbs as well as onions, garlic and shallots. Then add both the & 7 Bones rub and Moe Cason rub

Allow that to cook for approximately 20 minutes then add butternut squash. Cook for 15 minutes.

Add carrots and cook for another 10 minutes.

Add potatoes and cook for approx. 25 minutes.

Add cubed burnt ends and cook for another 15-20 minutes. Allow broth to thicken. You shouldn’t need a thicken but if you do spoon out some broth into a bowl and add flour. Wisk to remove any lumps and add back to the stew.